After running the race on Sunday and celebrating Elizabeth’s graduation on Sunday night, we were thrown off for the week. Sunday felt like Saturday and so on. Monday’s family dinner at our house, felt like Sunday. With Kevin and Lindsey in town, it’s been a party all week – and we love it! Last night we down to the Chagrin Falls Blossom Time festival to walk around and hang out with friends before heading to my parents for an 8:30pm dinner of surf and turf.
And now it Friday. The real weekend party is just beginning. Memorial Day weekend in Chagrin is one of the busiest and most fun weekends. We are going to the Hot Air Balloon Race tonight for a picnic, Brady is working at selling tickets for the Jaycees tomorrow then we are having a fire/pizza party tomorrow night at Cindy and Toms. Sunday is one of the busiest days with the 5-mile run on Sunday morning that everyone in our family does, the parade and then our annual rib-cookoff.
Watch for better update for the weekend. For some reason, I have had trouble documenting things this week, but that is changing now!
Until then, try this. It’s from Nicole, Prevention RD and it’s amazing. It got raving reviews from a friend I made it for and Brady!
Healthy Chicken Parmesan Quinoa Bake
adapted from Prevention RD
1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jar of your favorite tomato sauce
1 (15 oz) can no salt added diced tomatoes
1/4 tsp red pepper flakes
basil and oregano, to taste (I used about 1/4 cup total)
1 cup quinoa, uncooked
2 cups water
1 lb boneless, skinless chicken breasts
1 cup (4 oz) fresh mozzarella cheese, shredded and divided
1 oz parmigiano-reggiano or pecorino romano, shredded
Directions:
- Bring a pot of water to a boil and add chicken. Cover and allow to simmer for 5-6 minutes. Flip over the chicken and cook an additional 5-6 minutes. Remove from water and chop into bite-sized pieces.
- Preheat the oven to 375. Spray a large baking dish with olive oil spray.
- To make the sauce, heat a large skillet over medium heat, and add the oil. Stir in the onion and cook, stirring frequently, until tender, 5-7 minutes. Add the garlic and cook until fragrant, 30-60 seconds. Add the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and pepper to taste. Bring to a low boil, and then simmer while you prepare the rest of the meal.
- Cook the quinoa as directed.
- In a large bowl, combine the cooked quinoa and chicken with the sauce and mix thoroughly.
- Place half the mixture in the baking dish, and sprinkle with 1/2 cup of the mozzarella cheese. Top with the remaining quinoa mixture. Sprinkle with the remaining mozzarella cheese, and the parmigiano/pecorino. Add the breadcrumbs.
- Cover with foil and bake for about 15 minutes. Remove foil and continue to bake until cheese is lightly browned and bubbly, about 10 more minutes.
